Hungarian Chicken Liver Pate
Chicken liver provides plenty of iron, vitamin A, and B vitamins, so this pate is both satisfying and nutrient-dense. Paprika and onion make the flavor softer and deeper without sugar or bread fillers. It is a practical Hungarian keto appetizer for meat boards, vegetables, and quick snacks.
Rinse the chicken liver (500 g), pat it dry, and remove any tough membranes. Dice the onion (60 g), mince the garlic (6 g), and divide the butter (80 g) into two parts.
Heat half of the butter (40 g) and cook the onion (60 g) for 4-5 minutes until soft. Add the chicken liver (500 g) and cook for another 8-10 minutes, until the pieces lose their raw center but do not dry out.
Stir in the garlic (6 g), paprika (3 g), salt (5 g), and black pepper (1 g), warm everything for another 20-30 seconds, and remove from the heat. Transfer the mixture to a blender, add the remaining butter (40 g), and blend until smooth.
Chill the pate for at least 30 minutes so the flavor comes together and the texture firms up. Serve it cold with cucumbers, bell pepper, or slices of keto bread.
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